Prepare the Spiced Butter:
In a large saucepan over medium heat, melt the butter slowly; do
not let it brown. Once the butter has completely melted, bring the
butter to a boil. Add the onion, garlic, ginger, turmeric, cardamom,
cinnamon, cloves, and nutmeg. Stir to combine. Reduce the heat and
simmer uncovered until the surface is transparent and the milk solids
on the bottom of the pan are brown.

Place a sieve lined with a double layer of cheesecloth over a
bowl. Slowly pour off the clear liquid. Discard the spices and solids.
Set liquid aside until needed.

Prepare the Berbere Sauce:
In a frying pan, toast the cumin, cloves, cardamom, allspice, fenugreek
and chile. In a food processor, combine the toasted spices with
the onions, salt, ginger, garlic, turmeric, oil and wine. Pulse
until the mixture is smooth. Remove mixture from the food processor
and store in an air-tight container until ready to use.

Prepare the Kitfo:
In a large skillet over low heat, melt the spiced butter. Add the
green pepper, chiles, ginger, garlic, and cardamom. Increase the
heat to medium and cook for 2 minutes, stirring constantly. Remove
the mixture from the heat and place in a bowl. Allow mixture to
cool for 15 minutes.

When mixture is cold, stir in the grilled onion, lemon zest, and
berbere sauce. Add the raw Ostrich and the foie gras. Mix thoroughly.
Season with salt, to taste.

To serve:
Lay a piece of injara bread on a plate. Spoon 2 Tablespoons of the
kitfo filling near the bottom edge of the bread. Fold the bottom
and sides around the filling. Then roll the bread into a cigar shape.
Top with a spoonful of berbere sauce and serve.